Onyx Restaurant, Budapest,3/30/16

exterior
exterior

This medium sized place opened around 2007 and our delightful waiter has been here the entire time. They have 2 dining areas, one for 30 and the other for 20 persons. The sommelier joined the staff around 2011 when the restaurant received their one star Michelin rating. The 2 chefs are a couple but only Szabina was there that night as Tamas was prepping for the Bocuse awards.  They offer a couple tasting menus and a la carte options as well as wine pairings.  

interior
interior

We chose the tasting menu recommended by the chefs and ordered our own bottles of wine. You’ll notice on the menu the soup was a Bocuse prize winner in 2013. It placed in the top 10 of Europe and the was the first Hungarian to achieve a spot in the top 10. The staff takes great pride in their food and couldn’t do enough to make our visit a memorable occasion. The food was gorgeously presented and delicious as well – combine this with the friendly service and it was a great experience and one I’d encourage anyone to put on their to-do list!

chandelier
chandelier
interior
interior
table set up
table set up
napkin rings
napkin rings
back dining room
back dining room
Hungarian Evolution Menu
Hungarian Evolution Menu
Tasting menu
Tasting menu
Vege
Vege
Starters
Starters
Main courses
Main courses
desserts
desserts
Recommended wine menu
Recommended wine menu
the table light was Frankie sized
the table light was Frankie sized

 

In true Michelin style there are a lot more things to taste than are listed on the menu. We started with cabbage crisps that were puff pastry that contained a stewed cabbage. It was a yummy bite with a hint of anise in the sweet cabbage. Then the bread cart arrives with 20+ flavors of house made breads. How to choose – you pick what you want and my problem was that by the time we had our bowl on the table I couldn’t remember which was which but what fun to try bites of so many. They accompanied this with 3 choices of spreads but it’s hard to beat a good plain butter to enhance a flavored bread.

Cabbage crisp
Cabbage crisp
Bread cart
Bread cart
Our bread basket
Our bread basket
Butter choices: Deer liver, butter, cottage cheese spread
Butter choices: Deer liver, butter, cottage cheese spread
white wine
white wine
wine had a glass cork
wine had a glass cork

 

The potato sampler of 3 tasty variations of potatoes. The next amuse was a quail egg in spinach sauce that was surprisingly strong in flavor but the sunchoke chip was the really special part of this one. The last amuse of marinated morel mushrooms and duck liver blended tastes very well and add to that delicate fried onion rings and you have an amazing combination.

IMG_3802
Potato amuse bouche: Homemade potato chip and sour cream, potato cream on a spoon, potato bread and sausage
IMG_3851
Amuse: soft boiled quail egg with garlic spinach sauce. Sunchoke chip with mayo.
Marinated morell mushroom with crispy onion rings and duck liver
Marinated morell mushroom with crispy onion rings and duck liver

 

The menu started with the pumpkin variation that used several types of squash including spaghetti squash and a sauce of honey and vinegar. It added some roasted seeds to give a nice texture and taste. Tart, cool and sweet – it was many flavors working well together.

Adding sauce to first course
Adding sauce to first course
Hokkaido pumpkin variation
Hokkaido pumpkin variation
as plated
as plated
Frankie liked the water holder
Frankie liked the water holder

 

The sashimi had tastes of ginger,  jalapeño, paprika, sesame and soy sauce. The darker turnip had been marinated in soy sauce and fish flakes. This was a fusion dish that really worked – such nice textures and a little spice.

Hamachi sashimi, turnip, homemade yogurt
Hamachi sashimi, turnip, homemade yogurt
as plated
as plated
red wine decanting cart
red wine decanting cart
decanted with a candle
decanted with a candle
red wine
red wine

 

The lamb was coarsely ground and wrapped in kale and served with marinated onion, baked paprika, sweetbread and sauced with an oniony broth. Amazing – so full of flavor!

Lamb, kale, baked paprika
Lamb, kale, baked paprika
as plated
as plated
Frankie looked for bread with catnip
Frankie looked for bread with catnip

 

The saibling was a type of trout and served with cauliflower purée, citrus, pear and sweet onion. It had a wonderful aroma.

Saibling, cauliflower, sweet onion
Saibling, cauliflower, sweet onion
as plated
as plated
Frankie loves to explore
Frankie loves to explore

The goulash soup contains some coffee beans and bits of lemon that have been stored in salt. The ravioli are stuffed with beef shoulder and there is some celery root on top and some unknown ingredient that gave it just a hint of heat(spice).

Goulash soup (Bocuse d'Or Lyon 2013)
Goulash soup (Bocuse d’Or Lyon 2013)
beginning of next course
beginning of next course
add the broth
add the broth
finished product
finished product

 

The venison was served with black salsify, dried apple, and a black pudding of pork and apple. Yum! The venison was nicely tender but as venison often is, a little dry. However just combine  the pudding with a bite of meat and it is a winner.

Fawn, beetroot, black pudding
Fawn, beetroot, black pudding
as plated
as plated
She thought she found the catnip in the bathroom
She thought she found the catnip in the bathroom

 

IMG_4024
Pre-dessert: Potato espuma (foam), yogurt, ice cream, bay leaves, pine honey and blueberry
as plated
as plated
They gave some books to Frankie to study
They gave some books to Frankie to study

 

The goat milk panna cotta contained carrot sponge cake and carrot drops and across the top was the most delicate chocolate biscuit with chocolate drops. It was best dropped into the glass and mixed with the rest. It was a lot of items but they all blended well. Not too sweet but just sweet enough.

Goat milk panna cotta, carrot, orange
Goat milk panna cotta, carrot, orange
bottom part
bottom part
This jar brought out the pink in her nose
This jar brought out the pink in her nose

 

The second dessert had cranberry sorbet, cranberry drops, chestnut spaghetti and purée, chocolate brownie, chocolate mousse, and sesame ice cream. The crispy roll with chestnut filling was great. They continued to bring out sweets that I had to try but I think my tastebuds were reaching exhaustion cause I made no notes but  the ending drink cart was an incredible selection to end a wonderful meal with.

Cranberry, chestnut and chocolate
Cranberry, chestnut and chocolate
another view
another view
cat painting in the hallway
cat painting in the hallway
display
display
Cow milk cheese aged for 10 months and quince
Cow milk cheese aged for 10 months and quince
More treats to choose from
More treats to choose from
Our selections
Our selections
after dinner drink selections
after dinner drink selections
quite a selection
quite a selection
copy of menu to take with me
copy of menu to take with me
Our great waiter
Our great waiter and restaurant manager, Sallay Balázs
Frankie approved
Frankie approved

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